|I like my pizza very well done.|
I love pizza.
I can eat it for breakfast, lunch and dinner. Can eat it hot or cold. Seven days a week but I don't have any pizza places around where I live that are so good that I'll tell my friends.
|Left to Right: Bread Flour, Honey, Sea Salt, Dry Active Yeast, All purpose Flour. Back: Yellow Corn Meal|
Bread Flour gives chewy crust because it has more gluten than all purpose flour.
Yellow Corn Meal gives the pizza crust more texture and non-sticking property to the pan or pizza stone.
Dry Active Yeast make sure its dry active yeast and rapid rise yeast. It may rise to fast and not give it the same flavor of a slower rising dough.
Yields: Up to 4 pizza dough balls.
Time: 4 hours
*7 to 8 cups of Flour
*5 cups of Bread Flour
*3 cups of All Purpose Flour
*1/4 to 1/2 cup of Yellow Corn Meal
*3 1/2 cups of warm water
*1 tablespoon + 2 teaspoons of Dry Active Yeast
*2 tablespoons of Honey or Sugar
*1 tablespoon of Sea Salt
*1 tablespoon of Olive Oil
Large Bowl for mixing
Large Tubberware for proofing
In the mixing bowl, combine warm water, yeast and honey together and let it bloom for 10 minutes.
After yeast mixture is fully bloomed combine bread flour, two cups of all purpose flour, sea salt, olive oil and yeast mixture together.
I mixed the dough using a spoon for five minutes then let it sit in a warm place in your kitchen for 2 hours.
After it has proofed for 2 hours, it would have double in size. Tip it over onto a floured and corn meal surface and kneed for 10 minutes.
Divide the dough up into 4 round dough balls and let the proof an hour.
Wrap unused dough in cling wrap then a ziplock bag place it in the freezer until you need to use it.
Preheat oven to 400 degrees.
Stretch dough out and press on the pizza pan. Spread pizza sauce onto dough then sprinkle cheese of your choice, I like to use a mix of parmesan and mozzarella cheese.
Sprinkle on your favorite toppings, I like pepperoni and turkey sausage.
Bake for 20 minutes or until golden brown.